To make the filling preheat the oven to 160c.
Heat half the oil in a large casserole dish, season the meat and brown small batches, then set aside.
Add the onions, a little bit more oil and a pinch of salt, then sweat slowly.
Add the flour, stirring until the flour turns brown.
Tip the meat back into the pan along with the tomato puree and mixed herbs.
Pour over the stock, beer, season, and bring to a simmer then cover with a lid and put in the oven for about 2 hrs, until the meat is tender.
The filling can be made up to three days ahead
To make the pie, heat the oven to 220c.
Add the filling into a 24-26cm rimmed pie dish and brush the rim of the dish with egg yolk.
Unravel the pastry and place it over the dish.
Use a knife to trim and press the edges against the side of the dish.
You can re-roll your trimmings to make a decoration.
Brush the pie heavily with the remaining egg yolk.
Make a few slits in the centre of the pie and bake for 40 mins or until golden.
Leave to stand for a few minutes before serving
Find out more about food at Lidl here
Find out more about The Cook School at Ballintaggart here.
